Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Gochujang Sauce with Concentrated Salicornia herbacea L. Extracts

함초 추출물을 첨가한 고추장 소스의 품질 특성

  • Kim, Young-Seon (Dept. of Medicated Diet & Food Technology, Jeonnam Provincial College) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 김영선 (전남도립대학 약선식품가공과) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2010.10.22
  • Accepted : 2010.12.20
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to enhance the quality of gochujang sauces containing Salicornia herbacea L. extracts at concentrations of 0%(C), 1%(RS-1), 2%(RS-2), and 3%(RS-3). Free sugars detected in gochujang sauce were sucrose, glucose, maltose, and fructose. pH level was not significantly different among the samples. As the contents of S. herbacea L. extracts increased, the salinity decreased. The colors of the gochujang sauce as indicated by -L, $a^{\ast\ast\ast}$, and $b^{\ast}$ values decreased as contents of gochujang sauce S. herbacea L. extracts increased. Most of the mineral contents of gochujang sauce containing S. herbacea L. extracts were higher than that of control. Overall acceptabilities of the S. herbacea L. extracts-added groups were in the order of 2%, 3%, 0%, and 1%. The 2% (RS-2) S. herbacea L. extract-added group was highly rated in general charateristics, making it the most desirable for making S. herbacea L. extract-added gochujang sauce.

고추장에 기능성 식품 소재인 함초를 첨가하여 고추장 소스 제품을 개발하여 함초를 활용한 다양한 식품 개발을 모색하고자 함초 추출물 0, 1, 2, 3%를 첨가하여 품질 특성을 살펴본 결과, 총당은 대조군이 함초 추출물 첨가군에 비해 높게 나타났으며 유리당은 sucrose, glucose, maltose, fructose 순으로 나타났다. pH는 함초 추출물에 따른 시료 간의 유의한 차이가 없었으며, 염도는 함초 추출물 첨가량이 증가할수록 높게 나타났다. 색도에서 밝기는 대조군이 가장 밝게 나타났으며, 함초 추출물 첨가량이 증가할수록 감소하였고, 적색도와 황색도는 대조군에 비해 함초 추출물 첨가 고추장 소스가 유의적으로 낮게 나타났다(p<0.001, p<0.05). 무기질 함량에서는 Na 함량이 가장 많았으며, 함초 추출물 첨가량이 증가할수록 높았고, Mg과 Cu의 함량은 시료간 유의한 차이가 없었다. 특성과 기호도 검사에서 단맛은 RS-2가 높게 나타났으며 외관의 기호도는 RS-3>RS-2>C>RS-1순으로 나타났다. 향미와 질감의 기호도에서는 함초 추출물 첨가군에서는 RS-2가 가장 좋게 평가되었으며, 전체적인 기호도에서도 함초 추출물 2% 첨가군(RS-2)이 가장 높게 나타나, 여러 가지 기능성이 함유된 함초 추출물을 이용하여 고추장 소스 제조 시 첨가량 2% 정도가 적당하다고 사료된다.

Keywords

References

  1. Bae TJ, Choi OS (2001) Changed of free amino acid compositions and sensory properties in kochujang added sea tangle powder during fermentation. Korean J Food Nutr 14: 245-254.
  2. Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DH (2008) Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J Food Sci Technol 40: 626-632.
  3. Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS (1981) Brewing method and composition of traditional kochujang in Junrabook- do area. J Korean Agr Chem Soc 24: 21-28.
  4. Cho YS, Kim SI, Han YS (2008) Effects of slander glasswort (Salicornia herbacea L.) extract on improvements in bowel funtion and constipation. Korean J Food Sci Techmol 40: 326-331.
  5. Han SK (2004) Antioxidant effect of fermented Salicornia herbacea L. liquid with EM (effect microorganism) on pork. Korean J Food Sci Ani Resour 24: 298-302.
  6. Han SK, Kim SM (2003) Antoixidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc food Sci Nutr 32: 207-210. https://doi.org/10.3746/jkfn.2003.32.2.207
  7. Han SK, Kim SM, Pyo BS (2003) Antioxidative effect of glasswort( Salicornia herbacea L.) on the lipid oxidation of pork. Korean J Food Sci Ani Resour 23: 46-49.
  8. Jang MS, Park JE (2006) Optimization of ingredient mixing ratio for preparation of sulgidduck with saltwort(Salicornia herbacea L.). J Korean Soc Food Sci Nutr 35: 614-648.
  9. Joo JJ, Shin HJ (2000) Sensory evaluation and changes in physicochemical properties and microflora and enzyme activities of pumpkin added kochujang. Korean J Food Sci Technol 32: 851-859.
  10. Kang SK, Park IB, Jung ST (1997) Characteristics of fermented hot pepper soybean paste(kochujang) prepared by liquid beni-koji. Korean J Food Sci Technol 29: 82-89.
  11. Kim YS, Kwak SH, Jang MS (2006) Optimization of ingredient mixing ratio for preparation of steamed foam cake with added saltwort(Salicornia herbacea L.). Korean J Food Cookery Sci 23: 666-680.
  12. Kwon YM, Kim DH (2002) Effects of sea tangle and chitosan on the physicochemical properties of traditional kochujang. J Korean Soc Food Sci Nutr 31: 977-985. https://doi.org/10.3746/jkfn.2002.31.6.977
  13. Lee JY (2005) Effect of glasswort(Salicornia herbacea L.) on the yulmoo mul-kimchi during fermentation. MS thesis Dankook University. Seoul. Korea.
  14. Oh HI, Park JM (1997) Changed in quality characteristics of traditional kochujang prepared with a meju of different fermentation period during aging. Korean J Food Sci Technol 29: 1166-1174.
  15. Park KT, Baek JO, Chun SS (2009) Development of gochujang sauce added concentrated pomegranate juice. Korean J Culinary Research 15: 47-55.
  16. Shin DH, Kim DH, Choi U, Lim MS (1996) Studies on taste components of traditional kochujang. Korean J Food Sci Technol 28: 152-156.
  17. Shin DH, Kim DH, Choi U, Lim MS, An EY (1997) Taste components of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 913-918.
  18. Song HS, Kim DP, Jung YH, Lee MK (2007) Antioxidant activities of red hamcho(Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food Nutr 20: 150-157.
  19. Yang HT, Choi HJ (2005) Studies on the properties of kochujang by addition of natural plant extract. Korean J Food Nutr 18: 225-228.
  20. Yoo MY, Jung KH, Yang JY (2005) Quality characteristics of traditional kochujang adding pear juices during fermentation. J Korean Soc Food Sci Nutr 34: 1226-1231. https://doi.org/10.3746/jkfn.2005.34.8.1226